Homemade Butterscotch Ice Cream Recipe

A bowl with butterscotch ice cream with pecans.

5 from 1 vote

Homemade Butterscotch Ice Cream Recipe

Buttery, creamy, and deeply flavored, Homemade Butterscotch Ice Cream is made from scratch with a rich custard base and toasted pecans for melt-in-your-mouth texture and crunch in every scoop.

Prep Time10

Cook Time50

Chill and Freeze Time3

Total Time4

Course: Ice Cream & Frozen Treats

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 700kcal

Author: Andrea

Ingredients

For the Pecans

1 tbsp butter
1 cup pecans chopped
1/8 tsp salt

For the Ice Cream

5 tbsp butter
3/4 cup brown sugar
1/2 tsp salt
2 cup heavy cream divided
3/4 cup whole milk
6 large egg yolks
1/2 tsp vanilla extract
1/3 cup butterscotch chips

Instructions

Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
Melt 1 tbsp. butter in a small microwavable bowl. Toss the pecans in the butter. Spread onto a baking sheet and lightly salt. Place in the oven to bake for 10–12 minutes, stirring once or twice. Remove from the oven and let cool completely.
In a medium mixing bowl, whisk the egg yolks and set aside.
In a separate mixing bowl, pour 1 cup of heavy cream in, then place a mesh sieve over the top.
In a medium saucepan set over medium-low heat, melt the butter. Whisk in the brown sugar and salt (the mixture will become clumpy). Stir in 1 cup of the heavy cream and the whole milk. Once the mixture is warm, add it to the bowl with the yolks. Stir continuously to temper the eggs.
Return the mixture to medium heat. Add the butterscotch chips, stirring constantly, until the mixture thickens and reaches approximately 160–170 degrees Fahrenheit (71–77 degrees Celsius). Immediately remove and pour through the sieve into the remaining cream. Add the vanilla and stir.
Cover the bowl and transfer it to the refrigerator until completely cooled, or place/stir over an ice bath to chill.
Once the mixture is chilled, freeze it in an ice cream maker according to the manufacturer's directions. After 15 minutes, add the toasted pecans. Transfer into a freezer-safe, airtight container. Freeze for 2–4 hours.

Notes

STORE this Homemade Butterscotch Ice Cream in an airtight, freezer-safe container. Press a layer of plastic wrap or parchment paper directly on the surface before sealing to prevent ice crystals from forming.

It’ll stay fresh in the freezer for up to 2 weeks, though the texture is best within the first 4–5 days. Let it sit at room temperature for 5–10 minutes to soften before scooping.

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